With zucchini season in full bloom, I am always looking for new recipes to use it up! My motto is the more veggies the better and this recipe does just that! My mom gave me this one while in MO a couple of weeks ago. I know, it's hot and who wants to eat soup, but it is a great recipe, even Mike liked it! I served it with sliced apples and corn bread pudding, which recipe I will add next. I have a chocolate zucchini bread recipe I will post soon as well, seeing I have zucchini coming out my ears!!
Zucchini Soup IIfrom Allrecipes.com
Ingredients
3 1/2 cups diced zucchini
1/2 cup chopped celery
1 cup diced carrots
1/2 cup diced onion
1/2 cup margarine
1 tablespoon all-purpose flour
1 3/4 cups milk
1 (10.75 ounce) can condensed cream of mushroom soup
1 1/4 cups water
2 cubes chicken bouillon
1/2 cup dry white wine (optional)
1/2 cup sour cream
Zucchini Soup IIfrom Allrecipes.com
Ingredients
3 1/2 cups diced zucchini
1/2 cup chopped celery
1 cup diced carrots
1/2 cup diced onion
1/2 cup margarine
1 tablespoon all-purpose flour
1 3/4 cups milk
1 (10.75 ounce) can condensed cream of mushroom soup
1 1/4 cups water
2 cubes chicken bouillon
1/2 cup dry white wine (optional)
1/2 cup sour cream
Directions
1.In a large stock pot saute zucchini, celery, carrots and onion in margarine, until done (approximately 20 minutes).
2.In a small mixing bowl combine flour and milk. Mix until smooth and then add to stock pot.
3.Cook soup until thickened and then puree in a blender or food processor until smooth and creamy.
4.Pour pureed soup back into stock pot and add cream of mushroom soup, water, bouillon cubes and sour cream. If desired also add white wine. Simmer until heated through and then serve.
1.In a large stock pot saute zucchini, celery, carrots and onion in margarine, until done (approximately 20 minutes).
2.In a small mixing bowl combine flour and milk. Mix until smooth and then add to stock pot.
3.Cook soup until thickened and then puree in a blender or food processor until smooth and creamy.
4.Pour pureed soup back into stock pot and add cream of mushroom soup, water, bouillon cubes and sour cream. If desired also add white wine. Simmer until heated through and then serve.
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